Cuban Flan. CRÈME CARAMEL

The first step will be to make the mixing using a recipient sufficiently deep where the condensed and the evaporated milk can be beaten together with the eggs, the vanilla and the pinch of salt.

After that, we let it to rest and pass to make the caramel, it is very simple, and you just have to place into a medium or small pot that can also be another type of saucepan, the ½ cup of white sugar.

We place it to medium heat until the sugar turn to a clear golden color, which is when the caramel is ready, in the suitable point.

You should devote your constant attention so if it goes off and gets burn, just a little, the flavor will turn bitter.

Later we empty the caramel into the mould we have chosen and give it some circular movements going around it to cover all the parts of the recipient.

The next step will be to place the mixing into the toffee mould, if it has a lid, we close it, otherwise, we can place it a film paper in the upper part, in this way it keeps the steam in its inside.

To cook it, it must be use a pressure cooker or the oven, so that the crème caramel is always cook in double boiler, we particularly use the first option , because it is faster, the crème caramel was ready just in 25 minutes, from the moment in which the cooker gets pressure. (Remember that to take it out you must wait for some minutes to open it)

On the other hand, if you prefer the oven, place the mould into another bigger recipient with water very hot, to a height that not exceeds the ¾ of the mould.

Cook it 350F for one hour approximately, you will know that it is ready if when you introduce it a knife or chopstick in its center, comes out totally cleaned.

Once already cook, wait for it gets cold (for 1 hour) to remove it from its mould, take in to account that if it is too hot, it will get break at the time of removing it.

When you get it out, just place it into the fridge, and as soon as its get cold you can delight yourself serving a generous portion of this delicious homemade dessert.